When oil is hot, add the sofrito, olives with peppers, and sazón
Turn down the heat to med/low and cook for about three minutes
Add the tomato sauce and cook for another three to four minutes
Pour in the pigeon peas and combine with sauce; cook for two minutes, stirring every so often
Add in the rice, water and adobo, and combine with the pigeon peas, then bring to a simmer
Simmer until most of the water has evaporated, for about seven to ten minutes. While the rice is simmering, stir occasionally so the rice does not stick to the bottom
After the water evaporates, cover the rice and cook for ten minutes. Do not uncover the rice under any circumstance before those ten minutes are up
Uncover and turn the rice. Make sure that you rotate all the rice from the bottom to the top
Cover again and cook for an additional ten minutes.
"Pernil" de Jaca/Jackfruit "Pork"
Preheat the oven to 350° F
Drain two cans of jackfruit and shred it with your hands so it looks like pulled pork
Pat the jackfruit dry and, in a bowl, mix with the oil, spices, sazón, and garlic
Lay the jackfruit onto a lined baking sheet and cover with foil